Directions

Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared. Make filling: Use an electric mixer to mix cream cheese, sugar, Old Home Sour Cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool. Make topping: Combine Old Home Sour Cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.